Riso Verde Green Rice Recipes

GREEN RICE (ARROZ VERDE)

Steps:

• Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
• Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
• When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

ARROZ VERDE (GREEN RICE)

Steps:

• Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
• In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
• Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

GREEN RICE (ARROZ VERDE)

Steps:

• To make the rice: Heat the oil over medium-high heat in a large saucepan with a heavy bottom or small Dutch oven. Add the rice and the salt and stir to coat. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of 2 fingers (about 1-inch). Bring to a rapid boil, and boil-without stirring!-until the water level reaches the level of the rice. Stir the rice once and reduce the heat to low. Cover and cook 20 minutes.
• Meanwhile, make the spinach mix: Heat the olive oil in a large skillet over medium-low heat. Add the garlic, stirring so it doesn't stick, and cook until fragrant. Stir in the spinach and season with salt and pepper, to taste. Raise the heat to medium-high and cook until the spinach is just heated through. Don't overcook or the spinach will discolor.
• Once the rice has finished cooking, fold the spinach into the pot. Fluff the rice so that the spinach is evenly distributed. Taste and season with additional salt and pepper if necessary. If you like, add a couple of drizzles of olive oil to give the rice a little gloss.

ARROZ VERDE (GREEN RICE)

Steps:

• In a large saucepan over medium, heat the oil until shimmering. Add rice and cumin, then cook, stirring, until the grains are translucent and the cumin is fragrant, about 2 minutes. Stir in the scallions, the finely chopped jalapeños, 1 tablespoon of garlic, 2 cups water and 2 teaspoons salt. Bring to a simmer over high, then cover, reduce to low and cook until the rice absorbs the liquid, 10 to 15 minutes.
• While the rice cooks, in a blender, combine ¼ cup water, the cilantro, the roughly chopped jalapeños, the remaining garlic and 1 teaspoon salt. Blend until smooth, about 1 minute, scraping the blender as needed.
• When the rice is done, remove the pan from the heat. Uncover, then drape a kitchen towel across the top of the pan. Replace the lid and let stand for 5 minutes. Using a fork, gently fluff the rice. Transfer to a large bowl, then add the cilantro puree and fold with a rubber spatula until fully incorporated.

RISO VERDE (GREEN RICE)

Steps:

• In a 2 quart heavy saucepan with a tight fitting lid, heat the oil and 2 tablespoons of the butter.
• Add the onions, parsley and spinach.
• Cover and cook on low heat for 5 minutes.
• Mix in the rice and stir until translucent.
• Add 2 cups of the chicken stock, salt and pepper.
• Cover and cook over low heat for 5 minutes.
• Add remaining broth, cover and cook another 10 minutes or until the rice is tender and light.
• Lightly mix in the remaining butter with a fork. Serve topped with cheese.